Julie Bodoh
NASHVILLE,Tennessee
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships with vendors, purveyors and team members, and developing high-performing teams. Leader in delivery of excellent customer service in high volume establishments. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service, and the best practices for quality food service.
Overview
25
25
years of professional experience
Work History
General Manager
Hang Over Easy Mt Lookout
Cincinnati, Ohio
07.2025 - 12.2025
- Oversaw staff recruitment, training, and development to enhance performance.
- Managed daily business operations encompassing budgeting, staffing, scheduling, and inventory control.
- Monitored financial performance, identifying opportunities for cost savings and revenue growth.
- Created and monitored employee schedules while ensuring payroll adherence to budget.
- Maintained detailed inventory of bar supplies, optimizing stocking processes.
- Controlled inventory to ensure sufficient supply levels and reduce waste.
- Executed opening and closing duties, including cash handling and payroll processing.
- Facilitated customer service initiatives to drive sales and improve satisfaction.
Senior Associate Manager
Cracker Barrel Old Country Store #13
NASHVILLE, Tennessee
07.2017 - 07.2025
- Oversaw hiring, onboarding and development of both Kitchen staff and Front of House staff.
- Planned and organized daily work schedules of FOH and BOH in accordance with special events, and weekly sales projections.
- Performed financial analysis and recommended effective methods to cut costs in areas related to supplies, food, labor and building maintenance.
- Managed food ordering, inventory levels, receiving, invoice settling, and analyzed food waste by Initiating a software based inventory control system CrunchTime.
- Collaborated with GM and DM to develop strategies for achieving sales and profit goals, thus growing alcohol sales to rank 3rd in Company.
- Placed weekly liquor orders and performed weekly liquor counts, maintaining adequate inventory.
Executive Chef/Cafeteria Manager
St Joseph School
NASHVILLE, Tennessee
07.2014 - 07.2017
- Improved budget from 25% loss to break even.
- Increased student participation in meal program by 20%
- Converted from 100% heat & serve, to 25% from-scratch menu.
- Created fundraising campaign to repair or replace 40% of the major kitchen equipment by catering events for up to 500 guests.
- Managed all food, supply and maintenance budgets.
- Reconciled daily transactions via pos system, balanced cash registers and deposited earnings at bank.
Executive Chef/Assistant Manager
Dream Come True Events & Catering
NASHVILLE, Tennessee
07.2010 - 07.2014
- Executed over 5,000 catered events with up to 20 events per day.
- Grew revenue by 133% while reducing culinary team labor cost per cover from 40% to 33%.
- Oversaw daily operations of all kitchen & front of house staff.
- Created a plan to systematize operations through standardizing & costing out recipes, improving operational flow & P&L analysis.
- Positively impacted profitability by managing food production, portion & quality control, and loss ratios for selected menu items.
- Recommend Wedding & Special Event Menus for clientele, especially those with special dietary restrictions.
- Planned, coordinated, supervised and served at bars for special events to boost customer numbers and profits.
- Managed bars for Vanderbilt University for two years.
Extern/Cook
Vanderbilt University
NASHVILLE, Tennessee
04.2010 - 06.2010
- Checked stock deliveries for safety, quality and quantity.
- Worked cross-functionally with recipe development, operations and creative teams on implementation of new ingredients, menu timelines and new product launches.
- Coordinated food preparation for 1500 students for 3 meals daily.
- Trained to manage a budget for 4 different culinary concepts.
Culinary Internship
El Restaurante Zepplin
Orvieto, Italy
09.2009 - 10.2009
- Collaborated with James Beard nominee Chef Lorenzo Pelegri, Executive Chef, to create new menu items using fresh, local and seasonal ingredients.
- Sourced local products daily from the farmer's market and other local purveyors and vendors.
- Collaborated with chefs on menu development that would complement the restaurant's wine list.
Surgical Tech/Surgery Scheduler
VUMC & VCH
NASHVILLE, Tennessee
10.2000 - 06.2008
- Assisted Director with the analysis & explanations of monthly budget.
- Managed 3 million dollar inventory of Cath/EP supplies.
- Participated in over 10,000 surgical procedures.
- Created new system of block scheduling for entire department.
Education
Associate of Arts - Culinary Arts, Baking & Pastry
International Culinary School At The Art Institute
Nashville, TN12.2008
Bachelor of Arts - Political Science & Economics
Christendom College
Front Royal, VA05.1997
Some College (No Degree) - Pre-Med
Wright State University
Dayton, OHSkills
- Managing dining facilities
- Sales Forecasting
- Budget management
- Cost reduction and containment
- Recruitment and hiring
- Team building and development
- Proficient in operating multiple POS systems
- Health and safety compliance
- Portion and Cost Control
- Food and beverage procurement
- Vendor relationships
- Banquets and catering
- Customer service
- Bar Management
Career Highlights
- Catered VIP Clientele at Steeplechase from 5/2010 - 5/2018
- Preferred Caterer of 2010 National Governors' Association Conference in Nashville, TN
- Coordinated Menus and Strategically planned Catered Events, including bar management at the TN State Capitol & Governor's Mansion
- Strawberry Cake featured on Martha Stewart LIVE
- Certified as ServSafe Food Protection Manager
Timeline
General Manager
Hang Over Easy Mt Lookout
07.2025 - 12.2025
Senior Associate Manager
Cracker Barrel Old Country Store #13
07.2017 - 07.2025
Executive Chef/Cafeteria Manager
St Joseph School
07.2014 - 07.2017
Executive Chef/Assistant Manager
Dream Come True Events & Catering
07.2010 - 07.2014
Extern/Cook
Vanderbilt University
04.2010 - 06.2010
Culinary Internship
El Restaurante Zepplin
09.2009 - 10.2009
Surgical Tech/Surgery Scheduler
VUMC & VCH
10.2000 - 06.2008
Associate of Arts - Culinary Arts, Baking & Pastry
International Culinary School At The Art Institute
Bachelor of Arts - Political Science & Economics
Christendom College
Some College (No Degree) - Pre-Med
Wright State University